Brisket Pasta Bake
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (6)

Brisket Pasta Bake

NUTRITION · PER SERVING270M COOK
CAL 75%·PRO 100%
CARBS 64G17% OF CAL
6G FIBER0G ADDED0G INTRINSIC46G OTHER12G TOTAL SUGAR
FAT 90G54% OF CAL
37G SAT53G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rigatoni tossed with a slow-cooked beef brisket ragù, then baked with ricotta and mozzarella. Rich, deeply flavored, and satisfying for a weekend dinner.

mainamericanpastacasserolebeef
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Nutrition & ingredients

Ingredients

serves 6
  • 2 1/2 - 3 lb. beef brisket (kept whole, trimmed of a bit of excess fat if necessary)
  • Salt and freshly ground black pepper
  • 2-3 Tablespoons olive oil
  • 1 medium onion (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 2 medium carrots (peeled finely chopped)
  • 2 celery stalks (diced)
  • 1 Tablespoons all purpose flour
  • 2 Tablespoons tomato paste
  • 1/4 cup balsamic vinegar
  • 2 cups red wine
  • 28 oz. canned whole San Marzano tomatoes (hand-crushed)
  • 2 cups beef stock
  • 1 sprig fresh Rosemary
  • 1 sprig fresh oregano
  • 2 sprigs fresh thyme
  • Pinch red pepper flakes
  • Salt and freshly ground pepper
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese (grated)
  • 2-3 Tablespoon finely chopped fresh parsley
  • Salt and pepper (to taste)
  • 3 cups dried rigatoni pasta (cooked to al dente according to instructions and drained)
  • 3 cups beef brisket ragu (from above)
  • All the above ricotta mixture
  • Chopped fresh parsley (for garnish)
  • Freshly shaved Parmesan cheese
PREP
240M
SODIUM
1058MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.